By Culinary Institute of America, Francisco J. Migoya

A accomplished consultant for nutrition carrier Operations

A definitive consultant to frozen muffins deals information and strategies for formulating recipes for ice lotions, gelato, sorbets, and sherbets and comprises recipes for developing 200 savory goods.

It is vital for any critical pastry chef to have a entire wisdom of frozen dessert construction, and Frozen muffins offers all of the simple details a pastry expert needs.

Introductory chapters include:
- the heritage and evolution of frozen desserts
- parts together with dairy items, sugars, stabilizers, emulsifiers, end result, and flavors
- apparatus together with churning machines, creation apparatus, and garage and serving containers
- necessities on garage, sanitation, and construction and serving techniques

Recipe chapters cover:
- Dairy-Based Frozen cakes, which come with ice cream, gelato, and sherbet
- Non-Dairy truffles, which come with sorbet and granites
- Aerated Still-Frozen truffles, which come with parfaits, semi-freddos, and frozen mousses and souffles

Each recipe bankruptcy covers either vintage and sleek small-batch creation recommendations, uncomplicated formulation, and either simple and complex base recipes. the ultimate bankruptcy, "Finished Items", uses those base recipes and exhibits readers how one can produce, plate, garnish, and serve small truffles, plated cakes, frozen brownies, or even frozen accompaniments to savory classes. Recipes are illustrated all through by way of full-color attractive images. An instructor's guide and spouse site also are to be had for school room use.

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Additional resources for Frozen Desserts (1st Edition)

Sample text

Water Some say that New York City tap water is among the best-tasting in the country. Granted, they haven’t tasted the tap water in every single city in the United States, but New York water has a very clean, crisp, and fresh taste that is suitable for sorbets, ice pops, and granités. Having said that, it is important to know what is in the water that comes out of the tap in your area. Hard waters have a very unpleasant taste, not to mention a number of minerals that will affect the texture of your finished product.

A. rigid whisks). French whisks have the thickest wire, which makes for awkward stirring. The thin yet strong wires found in piano whisks and balloon whisks facilitate the mixing of ingredients thanks to their partial flexibility. Piano whisks and balloon whisks can also be used for whipping eggs, egg yolks, egg whites, and heavy cream. Balloon whisks tend to be rounder (hence the name) than piano whisks and facilitate the incorporation of air to a greater extent since their wires are farther apart than those in piano whisks.

Since vanilla pods are expensive, it is in the pastry chef’s best interest to preserve the aroma and taste properly. Other forms of vanilla are: Extract Using extract is not recommended. ” Extract also tends to darken liquids. Powder This is recommended with reservations, because the flavor is not as intense. Paste Vanilla bean paste is recommended for baking and cooking purposes only, where steeping is not possible. As with extract, it darkens liquids. CHOCOLATE This book is not about chocolate, therefore we will focus only on its role in frozen desserts.

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